Description
A quick and flavorful Thai red curry cod recipe that combines tender cod fillets with a rich, spicy sauce made from coconut milk and red curry paste.
Ingredients
- 1-2 tablespoons coconut oil
- 2 pounds skinless cod
- 1 tablespoon Thai red curry paste
- 1 can coconut milk (full-fat preferred)
- Fish sauce or sugar (optional)
- Optional garnishes: Thai basil or makrut lime leaves
- Rice for serving
Instructions
- Heat 1 tablespoon of oil in a non-stick skillet over medium heat.
- Season the cod on both sides with salt and pepper. Once the oil is hot, add the cod to the pan.
- Cook for about 2 minutes on each side, then remove and set aside.
- Add another tablespoon of oil followed by 1 tablespoon of red curry paste and fry for a minute.
- Pour in the coconut milk, stirring until the curry paste dissolves.
- Taste the sauce; add fish sauce or sugar as needed.
- If desired, toss in your favorite vegetables and heat through.
- Return the fish to the pan, reduce heat, and simmer for a few minutes.
- Serve over rice, garnished with Thai basil or makrut lime leaves.
Notes
Use full-fat coconut milk for a richer sauce and season fish liberally for maximum flavor.